Baked Chicken and Rice is a comforting, one-pan meal featuring juicy, seasoned chicken baked over fluffy, flavorful rice. This easy dish is perfect for busy weeknights and requires minimal effort while delivering maximum flavor.
Why You’ll Love This Recipe
- A complete meal made in one pan—less cleanup!
- Juicy, tender chicken with perfectly cooked rice.
- Customizable with different seasonings and vegetables.
- Requires minimal hands-on cooking time.
- Great for meal prep and reheats well.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Bone-in, skin-on chicken thighs or drumsticks
- Long-grain white rice
- Chicken broth
- Onion (chopped)
- Garlic (minced)
- Butter or olive oil
- Carrots (chopped, optional)
- Peas (optional)
- Paprika
- Dried oregano or thyme
- Salt and pepper
- Lemon juice (optional, for extra flavor)
Directions
- Preheat the oven to 375°F (190°C).
- Prepare the rice: In a large oven-safe dish, mix the rice, broth, onion, garlic, butter, carrots, peas, and seasonings.
- Season the chicken: Pat the chicken dry and season with salt, pepper, paprika, and dried herbs.
- Assemble the dish: Place the seasoned chicken on top of the rice mixture.
- Bake covered: Cover with foil and bake for 30 minutes.
- Bake uncovered: Remove the foil and bake for another 20–25 minutes until the chicken is golden brown and the rice is tender.
- Rest and serve: Let sit for 5 minutes before serving. Garnish with fresh herbs and a squeeze of lemon juice if desired.
Servings and Timing
- Servings: 4–6
- Prep Time: 10 minutes
- Cook Time: 50–55 minutes
- Total Time: 1 hour
Variations
- Spicy Version: Add cayenne pepper or red pepper flakes.
- Different Protein: Use boneless chicken breasts or thighs, but reduce cooking time.
- Extra Vegetables: Add bell peppers, mushrooms, or spinach.
- Creamy Option: Stir in a splash of heavy cream before serving.
- Herb Infusion: Try rosemary, basil, or fresh parsley for extra flavor.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze portions in a sealed container for up to 2 months.
- Reheating: Warm in the oven at 350°F (175°C) for 10–15 minutes or microwave in 30-second intervals until heated through.
FAQs
Can I use brown rice instead of white rice?
Yes, but increase the broth and cooking time since brown rice takes longer to cook.
What’s the best chicken to use for this recipe?
Bone-in, skin-on chicken thighs work best for flavor and moisture, but drumsticks or breasts also work.
Do I need to rinse the rice before baking?
Rinsing helps remove excess starch and prevents clumping, but it’s optional.
Can I make this dish dairy-free?
Yes, use olive oil instead of butter.
Why is my rice too hard after baking?
Ensure enough liquid is used and that the dish is covered during the first part of baking.
Can I prepare this dish ahead of time?
Yes, assemble everything in the baking dish and refrigerate for up to 12 hours before baking.
Can I use frozen vegetables?
Yes, frozen peas, corn, or mixed veggies can be added directly without thawing.
What can I serve with baked chicken and rice?
A side salad, roasted vegetables, or a simple yogurt sauce complement this dish well.
Can I use chicken broth instead of water?
Yes, broth adds more flavor to the rice.
How do I get crispy skin on the chicken?
Bake uncovered for the last 20 minutes and broil for 2–3 minutes if needed.
Conclusion
Baked Chicken and Rice is a simple, satisfying meal perfect for any occasion. With tender chicken, fluffy rice, and rich seasonings, this one-pan dish is both easy to prepare and packed with flavor. Try it for a stress-free dinner the whole family will love!
Print
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Baked Chicken and Rice is a comforting one-pan meal featuring juicy, seasoned chicken thighs baked over fluffy, flavorful rice. A family favorite!
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken with salt, pepper, paprika, and thyme.
- In a baking dish, spread rice and top with onions and garlic.
- Pour in chicken broth and place chicken on top.
- Cover with foil and bake for 40 minutes.
- Remove foil and bake for another 15 minutes until golden brown.
Notes
You can add vegetables like peas or carrots for extra nutrition.
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